1: Employees does not demonstrate knowledge of food safety.
6: Employee did not wash his hands after changing gloves and touching trash can.
13: Eggs stored above vegetables and tomatoes in beverage air cooler
14: Employee wash pan and did not rinse before putting in sanitizer water.
20: Chicken out of temperature at 68 and rice out of temperature at 60 in traulsen reach in cooler.
26: Chemical bottles not label on chemical rack.
41: Handle of scoop down in sugar.
42: Pans stacked wet on storage shelf.
48: No hot water on hand sink front line.
Additional Comments
Call 615-791-5112 for food safety information. Discussed proper hand washing, ware washing, food source, food storage, holding and cook temps, cooling when applicable, employee hygiene, employee health, demonstration of knowledge and storage of in use toxic items. Food regulations can be found at https://www.tn.gov/content/dam/tn/health/program-areas/eh/TDH-Food-Rules.pdf Please be sure you and all food handling employees are familiar with these regulations. Guidance and education documents can be found at https://www.fda.gov/food/retail-food-protection/retail-food-industryregulatory-assistance-training. These are an excellent resource to help reduce the risk of foodborne illness. If you have ant questions, feel free to contact me.
Observations
OUT
1 Person in charge present, demonstrates knowledge, and performs duties
Observations
IN
2 Management awareness, policy present
Compliant
Observations
IN
3 Proper use of reporting, restriction & exclusion
Compliant
Observations
IN
4 Proper eating, tasting, drinking, or tobacco use
Compliant
Observations
IN
5 No discharge from eyes, nose, and mouth
Compliant
Observations
OUT
6 Hands clean and properly washed
Observations
IN
7 No bare hand contact with ready-to-eat foods or approved alternate method properly followed
Compliant
Observations
IN
8 Handwashing sinks properly supplied and adequate
Compliant
Observations
IN
9 Food obtained from an approved source
Compliant
Observations
NO
10 Food received at proper temperature
Compliant
Observations
IN
11 Food in good condition, safe, and unadulterated
Compliant
Observations
NA
12 Required records available: shell stock tags, parasite destruction
Compliant
Observations
OUT
13 Food separated and protected
Observations
OUT
14 Food-contact surfaces: cleaned and sanitized
Repeat
Observations
IN
15 Proper disposition of unsafe food, returned food not reserved
Compliant
Observations
IN
16 Proper cooking time and temperatures
Compliant
Observations
NO
17 Proper reheating procedures for hot holding
Compliant
Observations
NO
18 Proper cooling time and temperature
Compliant
Observations
IN
19 Proper hot holding temperatures
Compliant
Observations
OUT
20 Proper cold holding temperatures
Observations
IN
21 Proper date marking and disposition
Compliant
Observations
IN
22 Time as a public health control: procedures and records
Compliant
Observations
NA
23 Consumer advisory provided for raw and undercooked food
Compliant
Observations
NA
24 Pasteurized foods used; prohibited foods not offered
Compliant
Observations
NA
25 Food additives: approved and properly used
Compliant
Observations
OUT
26 Toxic substances properly identified, stored, used
Repeat
Observations
NA
27 Compliance with variance, specialized process, and HACCP plan
Compliant
Observations
OUT
41 In-use utensil; properly stored
Observations
OUT
42 Utensils, equipment and linens; properly stored, dried, handled
Observations
OUT
48 Hot and cold water available; adequate pressure
Observations
Yes
57 Compliance with TN Non-Smoker Protection Act
Compliant
Observations
No
58 Tobacco products offered for sale
Compliant
Observations
YES
1 Appropriate “No Sale of Tobacco Products to Minors” sign posted?